Nasi Limau Cakalang Suwir (Shredded Mackerel With Lime Leaves Rice Onigiri)

Roasted mackerel, shredded and tossed with fresh kaffir lime leaves and a punchy chili spice paste, forms the heart of these Nasi Limau Cakalang Suwir onigiri. The rice is seasoned with scrambled eggs and aromatic herbs, creating a fragrant base that balances the heat and acidity of the fish filling. It is a handheld meal that leans on traditional Indonesian spice profiles, offering a satisfying mix of textures from the moist, spiced mackerel to the slightly chewy, well-seasoned Japanese rice.

Assembling these rice triangles is a straightforward process that makes them a practical option for packed lunches or quick, flavor-forward meals. The sharp, citrusy notes from the minced lime leaves and the depth provided by candlenuts and lemongrass keep the profile bright and complex. Once wrapped in a crisp strip of seaweed, they provide a clean eating experience that holds up well for transport.

Whether you are prepping ahead for a busy week or looking to switch up your usual grain bowl routine, these mackerel-filled rice balls offer a thoughtful way to enjoy a substantial, spice-forward dish. The interaction between the sautéed aromatics and the fresh basil stirred in at the last minute adds a final layer of brightness to the savory, umami-rich mackerel core.

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If you enjoy the aromatic profile of lime leaves and savory fish, you might find other spiced rice dishes equally compelling. For those who appreciate how fragrant herbs can transform a simple grain base, preparing a classic Nasi Kebuli with tender lamb is a logical next step. Utilizing a rice cooker ensures that your spiced lamb rice remains perfectly moist and infused with aromatics, mirroring the ease of building depth in your mackerel rice.

Key Ingredients

Mackerel: Shredded roasted fish forms the savory protein-packed core of the onigiri filling.
Kaffir lime leaves: Minced leaves are folded into the rice to provide a signature citrusy, aromatic profile.
Japanese rice: Hot cooked short-grain rice serves as the essential starchy base for the onigiri shape.
Bird's eye chili: These chilies provide the distinct spicy heat found in both the mackerel filling and rice.
Seaweed sheets: Nori strips provide a salty, umami exterior wrapper that makes the rice easy to handle.
Lemongrass: Bruised stalks infuse both the spicy mackerel filling and the fragrant rice with citrus notes.
Basil leaves: Fresh leaves are wilted into the mackerel mixture to provide a bright, herbaceous finish.
Turmeric: Provides an earthy depth and the vibrant color to the spice paste base.

Elevate Your Rice Game

Lemongrass & Lime Leaf Fried Rice: If you love the citrus notes in this mackerel dish, this fried rice offers a similarly bright and aromatic flavor profile.
Kfc Mushroom Rice: For a more comforting, savory side, this mushroom-infused option pairs beautifully with shredded proteins.
Nando’s Copy Cat Spicy Peri Peri Rice: Those who prefer a bit of heat alongside their rice will enjoy this zesty and bold alternative.

Nasi Limau Cakalang Suwir (Shredded Mackerel With Lime Leaves Rice Onigiri)

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Nasi Limau Cakalang Suwir Ingredients

Seaweed sheets, cut into long stripsOnigiri moldA bowl of water

Mackerel

400 gr shredded roasted mackerelA bunch basil leaves2 tomatoes, smashed100 ml water1/2 tbsp lime juice1/4 cup oil

Seasonings(premixed)

1/2 tbsp chicken stock powder1/2 tsp salt1 tbsp sugar1 tbsp sweet soy sauce1 tsp white pepper

Aromatic

3 bay leaves5 cm galangal, bruised2 lemongrass, bruised6 kaffir lime leaves

Paste Spices

4 garlic cloves7 small shallots2 candlenut1 tsp coriander powder5 cm of each turmeric and ginger10 bird’s eye chilies150 gr long chilies

Rice

11-13 heaping cups hot cooked Japanese rice10 eggs, beaten18 small shallots, minced10 garlic cloves, minced20 kaffir lime leaves, minced3 lemongrass, bruised20 bird’s eye chili (adjust to taste), mincedSaltSugarChicken stock powderOil

Steps

MACKEREL1. Blend paste spices ingredients in a food processor2. Heat oil in a large pan, sauté blended spices until darken in color for 5 mins, add aromatic spices and cook for 2 mins then add smashed tomatoes3. Lower the heat, add shredded mackerel tuna, seasoning ingredients and water4. Turn the heat to high, mix until well combined for 2-3 mins5. Add basil leaves, stir until just wilted. Off the heat, squeeze some lime juice, discard aromatic spicesRICE1. Transfer cooked rice into a bowl3. Scramble eggs and season with salt4. Heat 1 tbsp oil in a pan, sauté minced shallots, garlic, kaffir lime leaves and chili for 2 mins5. Add in lemongrass, 2 tsp chicken stock powder, 1 tsp salt, 1 tsp sugar. Stir for 2-3 mins until darken in color6. Transfer sauté ingredients, and srambled eggs into the rice, add 2-3 tsp salt, 1 tsp chicken stock powder and 1 tsp sugar. Mix well, discard lemongrassUse onigiri mold. Scoop 2 tbsp rice into the mold. Push using a small spoon and make a wellAdd 2 tbsp of shredded mackerel into the well and top with more riceDip the spoon and mold occasionally into the water to prevent from stickingPlace a strip of seaweed on one of the onigiri sides as shown in the picture

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